Time: 1 hour 20 min.
Complexity: easily
Servings: 4 - 6

The advantage of butterfly-cut chicken is that it cooks evenly on all sides. This method is ideal for grilling whole chicken. The sugar glaze creates a crispy crust, making the meat juicier and more tender.

To cut a butterfly, hold the chicken by the rump and cut out the backbone using a knife or kitchen shears. Then, flatten the chicken and press it onto a cutting board so it lays flat like a butterfly.

Ingredients:

Chicken

• A butterfly-cut chicken carcass weighing 2–3 kg
• Refined vegetable oil for greasing the grill grate

Glaze

• 3 tbsp (45 g) butter
• 2 tbsp. l. grated onion
• 1/8 tsp allspice
• 2 cloves garlic, crushed
• 1/4 cup cane sugar
• 1 tbsp mustard with crushed seeds
• 2 teaspoons apple cider vinegar
• 1/4 tsp hot sauce

Substituting ingredients
Measuring containers used

1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.

Recipes with similar ingredients

chicken, brown sugar, apple cider vinegar, hot sauce, allspice, whole grain mustard, onions, garlic

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Preparation:

Step 1
• ChickenSeason the carcass with salt and pepper. Leave it on the counter for a couple of hours to reach room temperature.
Step 2
• Preheat grill to 400°F (205°C). Lightly oil the grates.
  
  Roast the chicken over indirect heat, turning occasionally, for 50 minutes, until the internal temperature reaches 165°F (75°C).
Step 3
• GlazeWhile the chicken is frying, melt the butter in a small saucepan. Add the onion, allspice, a pinch of salt, and a pinch of black pepper. Cook until the onion is soft, then add the garlic and sauté until softened but not browned.
  
  Add brown sugar, mustard, vinegar, and hot sauce. Once the sugar has dissolved, about 5 minutes later, remove the pan from the heat.
Step 4
• When the chicken is almost done, brush it with the glaze. Cover the grill and cook until the glaze deepens and the chicken is cooked through. Cover the finished chicken with foil and let it rest for 15 minutes to allow the juices to distribute evenly. Then cut into pieces and serve.

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